It looks a lot like this outside our window on cold January evenings.
Nights like this call for true comfort food. Last night we were out of our usual routines and my husband and I needed supper quite late at night. I had a head of cauliflower in the vegetable drawer, pasta in the cupboard, cream from Brum’s Dairy in Pembroke and a bit of gorgeous salami from Seed to Sausage in Sharbot Lake (the latter two both thanks to a trip to The Piggy Market on Friday). A bit of Romano cheese and some sundried tomatoes and we had our meal in minutes and it was absolutely delicious.
Pasta with cauliflower, salami and a cream sauce
Small bunch of green onions, chopped (I would have used a regular yellow onion, but didn’t have one on hand!)
1/2 head of cauliflower, cut into florets
12 or so thick slices of salami, cut into smaller pieces
3 tbs chopped sundried tomatoes
1/2 cup of cream (or so)
1/2 tsp red pepper flakes
salt and pepper to taste
1/3 cup grated Romano cheese
Pasta for two (I had Rotini on hand, quite good for trapping all the yummy bits)
Melt knob of butter and splash of olive oil over medium heat. Add onion to soften while quickly blanching the cauliflower, then add florets to the pan along with red pepper flakes. Once cauliflower is nicely browned at the edges, toss in the sundried tomatoes and the salami, then add the cream. Bring to a quick boil and then slowly reduce the sauce until it’s thick and creamy. Add salt and pepper to taste along with the Romano cheese, then toss with hot pasta.
The results don’t make for the most colourful dish ever, but was it ever good. The red pepper flakes give it just the right kick and my pantry’s absence of garlic (I’m running out of everything at the moment!) didn’t matter thanks to the flavourful salami. It’s a rich dish and not the most healthful, but I think the cauliflower combined with gorgeous local cream (the real deal) and lovingly made artisan salami without nasty additives, more than makes up for this.